Creamy Chicken & Broccoli Cavatelli

A quick and easy weeknight meal that is creamy and filling. I love making this during the winter when you need a little extra hardy meal to warm you up. Addition of fresh broccoli adds a great crunch to the whole dish.

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Servings: 2

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

2 small chicken breasts (about 4 oz. each)

1/2 lb cavatelli noodles (i used trader joe’s brand)

1 beefsteak tomato, sliced

2 oz fresh mozzarella, sliced

1 oz basil leaves, fresh (about 5 leaves)

2 tbsp olive oil

1 tsp salt

1 tsp black pepper


1 cup chopped broccoli (if using frozen, steam first)

1 tbsp olive oil

1/4 cup chicken broth, low sodium

1/4 cup whole milk (or heavy cream)

1 tbsp flour (if needed)

2 tbsp italian seasoning blend

1 tsp chili flakes

salt & pepper to taste


1Preheat oven to 400 degrees. Season the chicken with salt, pepper, and 1 tbsp of olive oil. Bake in oven for 15-20 min, or until cooked all the way through.

2While the chicken is baking, boil a 2 quarts of water in a large pot - salted and oiled for the cavatelli. Once water is brought to rolling boil, add the noodles and cook for 15-17 minutes, or until al dente.

3In a medium saucepan, add remaining 1 tbsp of olive oil and broccoli. Let cook for about 5 minutes, until soft and able to break apart easily.

4Add the chicken stock and seasonings and bring to a boil. Let simmer for 5 minutes.

5Add the milk and bring to a boil once more. Let simmer for an additional 5 minutes. Add flour as needed to thicken the sauce to desired consistency. I found that about 1 tbsp was perfect for me.

6Add the sauce to the cavatelli and mix until well combined. Serve onto plates.

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